Here's how Veggie-Filled Coconut Milk Curry can assist you in weight loss
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Before you jump to Veggie-Filled Coconut Milk Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
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We hope you got benefit from reading it, now let’s go back to veggie-filled coconut milk curry recipe. You can cook veggie-filled coconut milk curry using 11 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to cook Veggie-Filled Coconut Milk Curry:
- Get 1 Chicken thigh meat
- Take 1/2 Bamboo shoot (boiled)
- Take 2 Japanese leek
- Provide 3 Bell pepper (or shishito peppers)
- Get 1 Onion
- Use 1 bag Shimeji mushrooms
- Provide 1 tbsp Cooking oil
- Take 300 ml Water
- Prepare 2 tsp Chicken soup stock (granules)
- Provide 1 can Coconut milk
- Take 120 grams Japanese curry roux cubes
Instructions to make Veggie-Filled Coconut Milk Curry:
- Chop chicken into bite-sized pieces. Salt and pepper lightly.
- Slice the onion into thin wedges.
- Chop eggplant roughly into small chunks.
- Rinse the shimeji mushrooms and shred.
- Chop bamboo shoots into half crosswise, then slice thinly.
- Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
- Open the can of coconut milk.
- Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
- Add the onions and stir-fry until soft.
- Add eggplants and stir-fry until the surface becomes translucent.
- Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
- When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
- Add curry roux. Serve once the roux has dissolved.
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